Development of food and menus (5cr)

Evaluation scale

1-5

Objective

- Students can develop high-quality and customer-oriented menus. Students can take into consideration the food production process when planning.
- Students can develop menus from an ecological, economical, nutritional, cultural and social point of view.
- They will also be familiar with the chemical reactions and sensory evaluation test methods of foodstuffs and food production.

Content

- Analyis of the current situation in the premises
- Menu planning based on the food production process at the premises
- Calculations of nutritional values
- Cost calculations
- Experimental cooking
- Methods of intuitive evaluation

Materials

- Parkkinen K. & Rautavirta K. 2007. Utelias kokki. Elintarviketietoa ruoanvalmistajalle. Helsinki: Restamark Oy.
Availability: https://plari.amkit.fi/vwebv/search?searchArg=Utelias+kokki&searchCode=TALL&limitTo=none&recCount=25&searchType=1&page.search.search.button=Hae

- Tuorila H., Parkkinen K. & Tolonen K. 2008. Aistit ammattikäyttöön. Helsinki: WSOY.
Availability: https://plari.amkit.fi/vwebv/search?searchArg=Aistit+ammattik%C3%A4ytt%C3%B6%C3%B6n&searchCode=TALL&limitTo=none&recCount=25&searchType=1&page.search.search.button=Hae

- Tuorila H. & Hellemann U. 1999. Elintarvikkeet aistien puntarissa. Helsinki: Yliopistopaino.
Availability: https://plari.amkit.fi/vwebv/search?searchArg=+Elintarvikkeet+aistien+puntarissa&searchCode=TALL&limitTo=none&recCount=25&searchType=1&page.search.search.button=Hae

- Latest nutritional recommendations
- Other material as indicated during the course

Teaching methods

Lectures, group work: Creating a menu based on the needs in the working world

Student workload

lectures 48 h
independent studies 87 h

Assessment criteria, satisfactory (1)

5
Students are able to develop high quality and customer oriented menus for different places of business in accordance to their food production processes.
Students can plan and develop menus taking account of ecological, economical, nutritional, cultural and social aspects.
Students can apply chemical reactions of foodstuff and food preparation and the methods of sensory evaluation.
3
Students can develop high quality and customer oriented menus and food production processes for the place of business.
Students are able to plan menus taking account of ecological, economical, nutritional, cultural and social aspects.
Students manage chemical reactions of food stuff and food preparation and methods of sensory evaluation.
1
Students recognize high quality and customer oriented menus.
Students recognize ecological, economical, nutritional, cultural and social aspects of the menu.
Students are able to name chemical reactions of the food stuff and food preparation and methods of sensory evaluation.

Qualifications

Food sevice production, Health aspects in food production

Further information

- Three credits for R&D